Britvic Ebba

The guava is the fruit produced by guava. Has high nutritional value, because it presents large amount of vitamin A, B1, C, calcium, phosphorus, iron and soluble fibre. Features different formats, color of green-yellow shell variable according to the ripeness of the fruit pulp of variable colouration and may be white, pink or red and interior filled with seeds. There are approximately 2,800 species and in America originated 130 of these. All species are used in natura (shape that activates all the nutrients of the fruit), in cooking, in the preparation of jams, juices, jellies and other. Guava is a result of high benefit to the human organism, as well as contain a lot of sugar, fat and calories guava helps in fighting infections and bleeding, it strengthens the bones, teeth and the heart muscle, improves wound healing and skin appearance , slowing aging, regulates the digestive system, nervous system and gives greater stamina. Should only be avoided by people whose digestive tract is delicate or by people that presents problems of constipated. For being a delicate fruit, guava should be consumed as soon as you start the process of maturation, because if very mature may not activate its nutrients. It is important to keep the fruit at room temperature or in the fridge in places less cold. The guava tree fits in different soils, but it is important to cultivate it in places where the cold wind didn't reach. The best time to harvest occurs between January and may.